Supu Ya Njugu Mawe (spiced Chickpea Stew)

Supu ya Njugu Mawe, or Spiced Chickpea Stew, is a traditional Maasai dish that is hearty, flavorful, and perfect for a cozy meal. This stew is packed with protein and aromatic spices, making it a satisfying and nutritious option for any occasion.

Vegan Gluten Free Main Course Maasai Stew Chickpeas Spices
Supu Ya Njugu Mawe (spiced Chickpea Stew)

Ingredients

  • 2 cups dried chickpeas, soaked overnight
  • 1 onion, chopped
  • 3 tomatoes, diced
  • 3 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • Salt to taste
  • 4 cups vegetable broth
  • 2 tablespoons vegetable oil
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, grated ginger, ground cumin, ground coriander, turmeric, cayenne pepper, and salt. Cook for 2 minutes, stirring constantly.
  4. Add the diced tomatoes and cook for another 5 minutes, until they start to break down.
  5. Drain the soaked chickpeas and add them to the pot. Pour in the vegetable broth and bring the stew to a boil.
  6. Reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the chickpeas are tender.
  7. Adjust the seasoning if needed and serve the stew hot, garnished with fresh cilantro.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
40 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
15g
Carbohydrates
30g
Fat
8g

Supplies

Large pot Wooden spoon Knife Cutting board Measuring spoons Measuring cups

Tools

Pot Stove

Serving suggestions

Supu ya Njugu Mawe is traditionally served with ugali, a maize porridge, or with crusty bread for dipping.

Tips & tricks

For a creamier stew, you can mash some of the cooked chickpeas before serving.

Cost

$5